Summer Berry Shortbread

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This delicious crisp shortbread makes a great dessert when stacked with fresh raspberries and strawberries. A wonderful dessert to serve at a dinner party or summer BBQ. This recipe featured in the second series of Baking Mad with Eric Lanlard on Channel 4.

Method

In a bowl add the butter, sifted flour and work the mixture with your finger tips to form crumbs. Make a well and add sifted icing sugar, the egg yolks and the vanilla extract. Mix the ingredients together until combined and forms into dough. Wrap in cling film and leave to rest in the fridge for at least 30 minutes.

200g
Unsalted Butter (Chilled)

200g
Plain White Flour (We like Allinson)

100g
Unrefined Golden Icing Sugar (We use Billington's)

2
Egg Yolks (Free Range)

1tsp
Vanilla Extract (We Like Nielsen Massey)

After the dough has chilled, remove from the fridge and knead for 5 minutes. Roll the dough out to 5mm thickness and using a circular cutter, stamp out the biscuit shapes. Place on the lined baking tray and chill again in the fridge for 30 minutes.

Bake the biscuits in the preheat oven for 10-12 minutes then transfer to a wire cooling rack.

For the coulis, put the raspberries and half of the strawberries into a food processor and add the icing sugar and the juice of the lemon. Process until pureed. Pass it through a sieve into a bowl.

300g
Raspberries

150g
Strawberries

2tbsp
Unrefined Golden Icing Sugar (We use Billington's)

1
Lemon

Whip the double cream then on a serving plate place a shortbread, whipped cream and sliced strawberries. Top with another shortbread and repeat with strawberries and cream, finally finishing with a shortbread on the top. Dust with icing sugar, spoon some coulis around the shortbread stack and garnish with more fresh strawberries

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Ingredients

For the Shortbread

250g
Plain White Flour (We like Allinson)

200g
Unsalted Butter (Chilled)

100g
Unrefined Golden Icing Sugar (We use Billington's)

Golden icing sugar is perfect for buttercream and frostings for your cupcakes and celebration cakes. Billington’s unrefined natural sugar has been very carefully produced to lock in, rather than refine out, the natural molasses of the sugar cane. It is this difference which gives Billington's sugar its unique richness, depth of flavour and natural colour.

2
Egg Yolks (Free Range)

1tsp
Vanilla Extract (We Like Nielsen Massey)

Vanilla extract is a superior flavouring ingredient, derived solely from the vanilla pod by soaking it in alcohol and water. Only vanilla extract has the true flavour and aroma of vanilla pods, producing a fuller, richer taste which will transform the taste of any recipe. Vanilla is also a flavour enhancer so will work with other ingredients and flavours in a recipe to give amazing results! It is a versatile ingredient which can be used in both sweet and savoury dishes, try it in your cakes, cupcakes and buttercream.

We always recommend using an extract rather than essence when baking. Our favourite extract is Nielsen-Massey, it gives consistently great results, the vanilla pods are hand-picked in the finest growing regions of Mexico, Tahiti and Madagascar and enter a cold extraction process to extract the vanilla from the pod whilst still preserving over 300 flavour compounds

For the Coulis

300g
Raspberries

300g
Strawberries

2tbsp
Unrefined Golden Icing Sugar (We use Billington's)

Golden icing sugar is perfect for buttercream and frostings for your cupcakes and celebration cakes. Billington’s unrefined natural sugar has been very carefully produced to lock in, rather than refine out, the natural molasses of the sugar cane. It is this difference which gives Billington's sugar its unique richness, depth of flavour and natural colour.

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